Description
Delicate and airy meringue cookies made by whipping egg whites with cream of tartar and sugar until stiff and glossy, then baked at a low temperature until crisp. These light, sweet treats are perfect for a crunchy dessert or snack.
Ingredients
Scale
Ingredients
- 4 large egg whites
- 1/4 teaspoon cream of tartar*
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract**
- 1 drop icing color (optional)
Instructions
- Preheat Oven: Preheat your oven to 200 degrees Fahrenheit (about 93 degrees Celsius) to prepare for slow baking of the meringues.
- Prepare Egg Whites: In a large, clean mixing bowl, combine the egg whites, cream of tartar, and kosher salt. Ensure the bowl and beaters are free from grease to allow proper whipping.
- Start Whipping: Whip the egg whites on medium speed until they become foamy and start to turn white, indicating that air is incorporating.
- Incorporate Sugar Slowly: While continuing to mix, add the granulated sugar very gradually, about 1/4 teaspoon at a time, to allow the sugar to dissolve and stabilize the meringue.
- Whip to Stiff Peaks: After all the sugar is incorporated, increase the mixer speed to high and whip until the meringue is glossy and holds very stiff peaks, meaning it should stand firm without drooping.
- Add Flavoring and Color: Stir in the vanilla extract gently. If desired, fold in a drop of icing color to tint the meringues lightly without deflating them.
- Pipe Meringues: Transfer the mixture to a clean piping bag fitted with a French star tip. Pipe small 1-inch diameter kisses onto a baking sheet lined with parchment paper, spacing them evenly.
- Bake Slowly: Bake the meringues in the preheated oven for 2 to 2 1/2 hours. The slow baking dries the meringues until they are light, crisp, and set without browning.
- Serve or Store: Once baked and cooled, serve immediately or store in an airtight container to maintain crispness.
Notes
- A few drops of lemon juice or white vinegar can substitute for cream of tartar to stabilize the egg whites.
- Other extracts such as almond or peppermint can be used instead of vanilla to vary the flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 15
- Sugar: 3.5 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3.6 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
